Saturday, April 3, 2010

Christ The Lord Is Risen Today!

Text: Charles Wesley, 1707-1788
Music: Lyra Davidica, 1708
Tune: EASTER HYMN

Stanza 1:

Christ the Lord is ris'n today, Alleluia!

Sons of men and angels say, Alleluia!

Raise your joys and triumphs high, Alleluia!

Sing, ye heav'ns, and earth reply, Alleluia!

Stanza 2:

Love's redeeming work is done, Alleluia!

Fought the fight, the battle won, Alleluia!

Death in vain forbids Him rise, Alleluia!

Christ has opened Paradise, Alleluia!

Stanza 3:

Lives again our glorious King, Alleluia!

Where, O death, is now thy sting? Alleluia!

Dying once He all doth save, Alleluia!

Where thy victory, O grave? Alleluia!

Stanza 4:

Soar we now where Christ has led, Alleluia!

Foll'wing our exalted Head, Alleluia!

Made like Him, like Him we rise, Alleluia!

Ours the cross, the grave, the skies, Alleluia!

Stanza 5:

Hail the Lord of earth and heaven, Alleluia!

Praise to Thee by both be given, Alleluia!

Thee we greet triumphant now, Alleluia!

Hail the Resurrection, thou, Alleluia!

Stanza 6:

King of glory, soul of bliss, Alleluia!

Everlasing life is this, Alleluia!

Thee to know, Thy power to prove, Alleluia!

Thus to sing, and thus to love, Alleluia!

Shadow Shot Sunday

Pipes from road construction

Joining Hey Harriet for Shadow Shot Sunday!

Friday, April 2, 2010

Finished Stitching Along

Finished and framed.

The theme of this embroidery sample is our 35th wedding anniversary.
Here it is all finished and our anniversary isn't until October!
I have never before finished a project so far in advance!
Remember this Valentine's Day post when I was inspired by Ann Martin @ all things paper, to make these pretty little paper quilled hearts?
This heart fills the center square of the sampler.

Originally, I Googled how to write in Hebrew the Bible verse,
Song of Songs 6:3
(I am my beloved's, and my beloved is mine).
I stitched it onto my sampler and then used a translator from Hebrew to English.
It was not correct, so... out came the stitches.
I thought about writing out the verse all around the four sides, but I rejected that idea too.
Simply writing the word Beloved seemed best.
Finished piece prepared for framing
Beginning of project here.
Catching up squares here.
Squares 9-13 here.
Squares 14-22 here.
Squares 23-28 here.
Flickr Group Pool

Thursday, April 1, 2010

Show and Tell & Friday Photo Flashback

I have this pretty plate that I use more for display than serving that reminds me of springtime.
Why are rabbits so cute in pictures, as stuffed animals and in photos and
so annoying in the garden?
A few vintage Easter postcards.

Below: My husband, John and his brother, Wes, as children.
Brothers all dressed up on Easter morning looking dapper but rather stiff
in their handsome suits.
Do you think they're hoping they could change into play clothes?
I notice they are sporting their Sunday School Attendance pins in the last picture.


My cousin, Karen and me in our Easter Bonnets.Joining Alicia @More Than Words for Friday Photo FlashbackJoining Cindy @My Romantic Home for Show & Tell Friday

Easter Bread with Dyed Eggs

Many, many years, the girls would roll out of bed, wrap up in a blanket and head over to church with their dad for Sunrise Service.
Not me. I waited for the 11 o'clock service that we all attended as a family.
Each year I serve this pretty bread that has become a tradition
on our table for Easter breakfast.
Jill makes it each year for her family now although they prefer it
without the eggs. (see photo at bottom of post)
Abbey says it isn't Easter Bread without the eggs and
I think it is much more festive with them.
besides... I love playing with these beautiful dyes!



Here is my recipe

Dough Ingredients:
1 large egg plus enough water to equal 1 cup 2 Tablespoons
1/4 cup butter at room temp.
1 1/2 tsp. salt
3 cups Bread flour (add a little more if dough seems too wet)
3 tbsp. nonfat Dry milk
5 tbsp. sugar
2 tsp. bread machine yeast

If Desired: 5 raw eggs, dyed and brought to room temperature (I have found if the eggs are cold, they will not cook completely during the baking time for the bread)

Dough Instructions:

  • Place dough ingredients in bread pan in order listed above
  • Set on Basic Dough
  • When cycle is completed, remove dough from bread pan onto a lightly floured board.
  • Cover with inverted bowl and allow to rest 15 minutes.

Dough from the bread machine
Cover with an inverted bowl and allow dough to rest 15 minutes
Divide dough into two equal pieces and twist each piece over the other to form braid
Form braid into a ring
Nestle eggs into the dough

  • Divide dough in half.
  • Roll each piece into a log about 24-inches long.
  • Pinch top edges together and begin braiding each piece over the other.
  • Form into a circle and pinch ends together.
  • Transfer to a baking sheet sprayed with PAM.
  • Gently snuggle each egg into the dough. It helps to make an indentation with your fingers so the egg sits deep enough.
  • Cover; let rise in a warm, draft-free place 1 hour or until double in size.
Baking Directions:
Bake at 350 degrees for 30-35 minutes until golden brown. (I usually tent mine with foil during the last 15 minutes to prevent over browning.

In addition, you may want to drizzle on a glaze made of 1/2 cup confectioners sugar, 1/2 tsp. melted butter, splash of almond extract and a few grains of salt stirred with a bit of water or orange juice to desired consistency.

Joining Foodie Friday @Designs by Gollum!

Tuesday, March 30, 2010

Outdoor Wednesday ~ Under Construction

more about our town...

This is what we pass each day!
Big equipment and materials needed to build an overpass
to reduce traffic congestion is positioned as construction progresses
where two heavily traveled roads intersect.
The circle is being eliminated and work is continuing in this much needed project.
Even during this massive project, traffic delays seem to be at a minimum.
The following statistics and photos below from this source:
With travel delays between 7 to 10 minutes through the circle and this being the #2 site for total accidents in the entire state, and a projected 110,000 vehicles per day traveling through the intersection, there is a need to improve operating conditions at the Route 70 and Route 73 intersection
The project is currently in the early stages of construction.. Construction is scheduled for completion by the Fall/Winter of 2011.
Joining Susan @A Southern Daydreamer for Outdoor Wednesday

Sepia Scenes ~

Here is a photo of Ella, the little girl I babysit. It was shot in black and white and I added a warming filter to create a sepia tone.
She was loving her new sock monkey!

Joining Mary T for Sepia Scenes

Monday, March 29, 2010

TWD ~ Coconut (Lemon) Tea Cake

Moist, plain and similar to a pound cake.
That is the way Dorie describes this delicious cake.
It is flavored with both coconut milk and shredded coconut
but it does not have a strong coconut taste.
Doris suggests lightly toasting and serving for breakfast with coffee or tea.
You can make the cake with several variations. I added lemon zest and lemon juice but you might like lime or orange. Other variations include adding spices or sesame seeds.
Dorie lists many in her book.
Tuesdays With Dorie baker, Carmen of Carmen Cooks has the recipe on her blog and can also be found on 195 of Dorie Greenspan's book
Baking from My Home To Yours.

Coconut Tea Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup canned unsweetened coconut milk (stir well before measuring)
  • 1/2 stick (4 Tablespoons) unsalted butter, cut into 4 pieces
  • 4 large eggs, preferably at room temperature
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 2 tsp dark rum (optional, but so good)
  • 3/4 cup shredded coconut (unsweetened or sweetened), toasted or not

Preheat oven to 350 degrees F. Butter a 9- or 10-inch (10-to-12-cup) Kugelhopf or Bundt pan, or use an unbuttered silicone pan. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the inner tube.

Sift the flour, baking powder and salt together.

Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted. Remove from the heat, but keep warm.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla and the rum, if you’re using it. Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.

Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any dry ingredients that might have fallen to the bottom of the bowl are incorporated. Pour the batter into the pan and give the pan a few back-and-forth shakes to even the batter.

Bake for 60-65 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.


Hot Cross Buns

Hot Cross Bun have long been a tradition for Good Friday and Easter Sunday with the icing cross on top to symbolize the crucifixion.
Making these lightly sweetened buns is simplified by preparing the dough in a bread machine.
Perfect for an Easter Brunch!

Hot Cross Buns
recipe from AllRecipes.com
Ingredients

  • 3/4 cup warm water (110 degrees F/45 degrees C)
  • 3 tablespoons butter
  • 1 tablespoon instant powdered milk
  • 1/4 cup sugar
  • 3/8 teaspoon salt
  • 1 egg
  • 1 egg white
  • 3 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 3/4 cup dried currants
  • 1 teaspoon ground cinnamon (I reduced the cinnamon to 3/4 tsp. and added 1/4 tsp. nutmeg & a dash of ground cloves)
  • 1 egg yolk
  • 2 tablespoons water
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons milk

Cooking Instructions

  1. Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
  2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
  3. Punch down on floured surface, cover, and let rest 10 minutes.
  4. Shape into 12 balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
  5. Mix egg yolk and 2 tablespoons water. Brush on balls.
  6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
  7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.
Servings per Recipe: 12 calories: 218
Joining Cole @All The Small Stuff for Tuesday's at the Table

Sunday, March 28, 2010

Mosaic Monday

early spring
Flowering Almond with lots of tiny pink buds ready to burst forth.
Springtime bunnies and chicks
Month of March in reviewJoining Mary @Little Red House for Mosaic Monday!

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